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Paleo Buffalo Chicken Soup


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Rate this recipe 4/5 (3 Votes)


  • 1 large red onion, diced and sauteed
  • 13.5 ounces diced tomato
  • 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
  • 36 ounces organic/homemade chicken broth
  • 20 ounces butternut squash, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 cup full coconut milk
  • 3 tablespoons tapioca starch
  • 1 pound chicken breast, shredded
  • Fresh Cilantro
  • Diced avocado
  • Dairy free sour cream
  • Optional: blue cheese crumbles if dairy is tolerated


Servings 4
Adapted from


Step 1

Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
Secure the lid, seal vent, and set on SOUP setting
Once it has finished cooking, release steam
Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
Stir until well combined then add slurry into the soup and stir; the soup will thicken
Now add in the shredded chicken breast
Serve topped with cilantro, avocado, sour cream and optional cheese crumbles

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